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Roast duck

Australian Gourmet Traveller main course dinner recipe for roast duck

By Rodney Dunn
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 4
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Roast duck


Roast duck
  • 1 duck (about 2.2kg)
  • 1 onion, quartered
  • 1 bunch sage
  • 600 gm desiree potatoes, peeled and halved
Sautéed cabbage
  • 50 gm butter
  • 1 red onion, thinly sliced
  • ¼ tsp caraway seeds
  • ¼ savoy cabbage, cored and thickly sliced
  • 125 ml apple juice (½ cup)
Cider apple sauce
  • 500 ml dry apple cider (see note) (2 cups)
  • 1 tbsp cider vinegar
  • 1 tbsp brown sugar
  • 30 gm cold butter, cubed


  • 1
    Preheat oven to 180C. Rinse duck inside and out with cold running water and pat dry with absorbent paper. Place on a wire rack placed in a roasting pan. Using a skewer prick duck breast all over, piercing skin. Season skin and cavity with sea salt and freshly ground black pepper, then place onion and sage into cavity.
  • 2
    Roast duck for 30 minutes, add potatoes, turning to coat in rendered duck fat, then continue to cook for 30 minutes. Reduce heat to 150C and cook for another 1½ hours or until golden and skin is crisp.
  • 3
    For sautéed cabbage, heat butter in a large frying pan until foamy, add onion and caraway seeds and cook over low-medium heat for 5 minutes or until soft. Add cabbage, increase heat to medium-high and sauté for 5 minutes or until wilted, add apple juice and cook for 2-3 minutes or until cabbage is tender, season to taste.
  • 4
    For cider apple sauce, reduce apple cider in a saucepan over high heat for 8 minutes or until reduced to about ¼ cup, add vinegar and sugar and simmer for 2 minutes. Whisk in cold butter a piece at a time to thicken and season to taste.
  • 5
    Carve duck and serve with potatoes and cabbage, drizzled with cider apple sauce.


Note Use alcoholic dry apple cider, available from most liquor stores.
Drink Suggestion: Farmhouse cider. Drink suggestion by Max Allen

  • undefined: Rodney Dunn